Hellofresh Menus Canada Jobs in Usa

This position requires someone who has had a Driver's License for at least 1 year (post-permit) and a clean driving record that meets Sevita’s insurability policy.

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• Position Type: Full-time, non-exempt, hourly supervisor role.
  
• Scope of Role:
  
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  • Supervises a single program or unit within a program, typically supporting 4-8 individuals in residential settings or 10-15 individuals in periodic, vocational or day programs. Duties are split between the provision of direct support, professional or program activities and supervision.
    
  
  
  
• Key Responsibilities:
  
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  • Supervise Direct Support Professionals
    
  • Oversee the day-to-day operation of the program including delivery of supports, implementation of person-centered plans, health care, advocacy, customer engagement, regulatory compliance and when applicable, oversight of the physical environment.
    
  • Generally works 8 to 16 flexible hours per week in a supervisory capacity; and provides direct support for the remaining hours.
    
  
  
  

ESSENTIAL JOB FUNCTIONS

To perform this job successfully, an individual must be able to satisfactorily perform each essential function listed below.  

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2. Direct Support: Works regularly scheduled shifts as a direct support professional (see DSP position description).
   
3. Records: Documents as required; reviews individual records, billing and other program documentation routinely for accuracy and completion on a daily basis; maintains
   
4. Program Planning: Assists the Program Director in development of individual program plans; trains and monitors implementation of plans each day across all shifts.
   
5. Team Meetings: Attends and assists with routine progress meetings.
   
6. Compliance: Assists the Program Director in maintaining licensing compliance for program services and supports; implements Sevita compliance plan; manages individual rights implementation.
   
7. Management of Individuals’ Assets: When assigned, assures safety of individual’s funds and property; monitors spending and reconciles individual’s financial accounts monthly.
   
8. Incidents: Completes or assists DSPs in documenting incident reports; submits initial incident reports to the Program Director.
   
9. Billing and Utilization: Compiles or accumulates census or attendance information; reviews data and attests to accuracy; submits accurate data to the Program Director or appropriate billing authority.
   

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2. General Health Care: Monitors health of persons being served; documents; communicates with medical professionals as appropriate; implements preventive strategies to limit illness and serious incidents; reviews and monitors documentation across all shifts.
   
3. Appointments: When applicable, schedules or assists in scheduling health care appointments; may accompany individuals to appointments; may assist with communication; documents visits; oversees follow through of orders; communicates results as appropriate with families, guardians, case managers, day programs or others.
   
4. Medications: When applicable, accurately administers or supports self-administration of medication and documents delivery of medications and treatments; reviews all other medication documentation for accuracy and completeness, daily or weekly as required; reviews medication errors with employees; communicates medication changes and provides training across all shifts; maintains appropriate security of medications and supplies.
   
5. Medical Supplies and Equipment: Purchases and maintains medical supplies and equipment in consultation with Program Director; communicates with employees and may assist with training on proper use.
   
6. Dietary planning: Develops menus based on diets, preferences, and occasions, and with the exception of some in-home services, purchases or oversees purchasing of food and supplies in accordance with planned menus and individual choice or need; directs and monitors food service, consistent with individual plans.
   

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2. Communications: Maintains productive and professional relations with individuals, families, case managers and other stakeholders.
   
3. Customer Service: Implements Sevita Customer Service Standards; trains DSPs in delivery.
   

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2. Recruitment and Hiring: As needed, assists with recruitment; interviews and hires direct support professionals in consultation with the Area Director and Talent Acquisitions teams.
   
3. Employee Scheduling: Populates and maintains schedule to assure that all shifts are covered, and overtime is minimized.
   
4. Training: Assists with onboarding and delivers orientation and ongoing training concerning the individuals served, program plans, policies, procedures and physical environment; Verifies training records are accessible in the home and are completed by all staff on the schedule.
   
5. Evaluation: Prepares and conducts annual evaluations for Direct Support Professionals, in consultation with the Program Director.
   
6. Discipline and Termination: Coaches employees as needed, correcting or directing employee behavior where required; may remove employees in the event of emergency; may recommend and participate in decisions regarding termination; consults with the Program Director on all matters of discipline.
   
7. Employee Safety: Responsible for employee safety and workers’ compensation within the program; implements and monitors compliance with safety standards.
   
8. Management: May assist with or lead monthly program meetings for direct support professionals; documents monthly meeting agenda and attendance.
   

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2. Purchasing: When applicable, purchases food and household supplies; purchases office supplies and minor equipment; reviews and attests company credit card statements and monthly invoices; directs employees as necessary; monitors and attests to cost effective, accurate and applicable spending.
   
3. Individuals’ Served Funds Management: Secures and safeguards individuals' served funds locally; uses forms for money/debit card transfers; updates financial ledgers weekly and maintains itemized receipts for purchases on behalf of individuals served
   
4. Billing and Utilization: Reviews census, attendance information or other required documentation to assure accurate billing; monitors utilization between authorization and provision of services and supports.
   
5. Staffing: Monitors staffing hours for budgetary compliance.
   

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2. Census Capture: Captures daily census within systems; understands importance of accurate and timely service capture along with required documentation.
   
3. Census Performance: Develops basic understanding of census, including how census is measured and census performance for locations; Escalates potential service disruptions
   
4. Placements: Supports location preparations required for expected placements (e.g., room & furniture set-up, safety requirements, etc.).
   

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2. Vehicles: When applicable, test drives vehicle monthly; inspects vehicle lifts and seatbelts monthly; reports safety concerns immediately to supervisor or maintenance personnel; assures vehicle is washed and cleaned; trains staff in safe vehicle operation and safely transporting individuals; ensures routine maintenance is performed.
   
3. Living Environment: When applicable, schedules and monitors daily and seasonal housekeeping; oversees lawn and yard care. Maintains neat, clean and safe environment for individuals served.
   
4. Maintenance and Repair: When applicable, makes or arranges for minor repairs; reports to and schedules repairs by maintenance personnel as required; monitors environmental safety; monitors water temperature, refrigerator and freezer temperature, and safety alarms and extinguishers on a monthly basis; replaces furnace filters monthly.
   
5. Equipment: Monitors wheelchairs, lifts and other safety equipment; sees that repairs are made promptly and correctly in the event of faulty equipment.
   

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• Performs other duties and activities as required, including backfilling roles under your supervision.
  
• MPA = Mobile Punch Authorized for timekeeping.
  

SUPERVISORY RESPONSIBILITIES

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• Supervises the Direct Support Professionals.
  
• Manages assigned personnel. Completes performance evaluations, orientation, and training. Makes decisions on employee hires, transfers, promotions, salary changes, discipline, terminations, and similar actions. Resolves employee problems within position responsibilities.
  

Minimum Knowledge and Skills required for the Job

The requirements listed below are representative of the knowledge, skill, and/or abilities required to perform the job.

Education and Experience: 

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• High School diploma or equivalent
  
• One-year related work experience
  
• Must be 18 years or older.
  
• Working knowledge of computers
  

Certificates, Licenses, and Registrations:

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• Current driver's license, car registration and auto insurance if driving on the behalf of the Company or providing transportation to individuals receiving services.
  
• Other licensure(s) or certification(s) where required by regulatory authority.
  

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• Provides and oversees services or supports in residential, vocational, or in-home settings.
  
• The Program Supervisor works at the program location and is generally expected to visit each shift and all employees at least one time per month, including supervising periodic or hourly services.
  

Physical Requirements:

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• Heavy work.  Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects.
  

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• CS New Jersey – Refer to: CS NJ Addendum – Program Supervisor _2845 _ MPA 3431
  

Sevita is a leading provider of home and community-based specialized health care. We believe that everyone deserves to live a full, more independent life. We provide people with quality services and individualized supports that lead to growth and independence, regardless of the physical, intellectual, or behavioral challenges they face.

We’ve made this our mission for more than 50 years. And today, our 40,000 team members continue to innovate and enhance care for the 50,000 individuals we serve all over the U.S.
 

As an equal opportunity employer, we do not discriminate on the basis of race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, age, disability, genetic information, veteran status, citizenship, or any other characteristic protected by law. 

• Preparing menus for meal service and catering service
• Operating kitchen and dining facilities on shore and at sea
• Providing meals for fellow Sailors, Commanding Officers, Admirals, senior government executives and foreign dignitaries
• Operating the White House Mess for the President of the United States
• Managing inventories, food orders and financial records
• Overseeing shipboard living quarters and on-base hotel lodging
• Serving as a flight attendant aircrewman
• Ensuring food safety programs and regulations

• Preparing menus for meal service
• Operating shipboard kitchen and dining facilities
• Managing inventories, food orders and financial records
• Ordering necessary supplies
• Serving as personal food service specialists for Commanding Officers
• Operating and managing living quarters aboard submarines
• Ensuring food safety programs and regulations

Job Summary:

The Banquet Chef will lead and manage the banquet kitchen, overseeing the production of a wide range of culinary offerings, including hot savory dishes, cold garde manger items, canapés, desserts, and reception items. This role includes managing off-site catering events and ensuring the consistent quality of food and service, whether on-site or off-site. The Banquet Chef will supervise and train kitchen staff, maintain high culinary standards, and work closely with the Chef de Partie and other culinary team members to produce high-quality food for banquets, receptions, and a busy café that includes cold salads, wraps, pastries, and more. Additionally, the Banquet Chef is responsible for maintaining cleanliness and organization in the kitchen and coolers and will oversee the stewarding department to ensure the smooth operation of cleaning and dishwashing. This position requires at least five years of experience in a high-volume banquet kitchen.

Key Responsibilities:

• Leadership and Supervision:

• Oversee all culinary operations within the banquet kitchen, including on-site banquets, off-site catering events, and café supply production.

• Manage and train culinary staff, including Chef de Partie, cooks, and other kitchen personnel, fostering a positive and collaborative work environment.

• Develop training programs to enhance skills, maintain quality standards, and encourage growth within the culinary team.

• Coordinate kitchen staff schedules to ensure efficient staffing for both on-site and off-site events.

• Menu Planning and Execution:

• Collaborate with the Executive Chef to create and refine menus for banquets, receptions, and off-site catering, ensuring a variety of offerings and a high standard of presentation.

 • Develop unique and innovative recipes, including hot entrees, cold dishes, canapés, and desserts, that meet client expectations and dietary requirements.

 • Plan and execute seasonal and event-specific menus, considering budgetary guidelines and food cost control.

 • Event and Catering Management:

 • Coordinate with event planning teams to understand specific banquet and catering requirements, including menu customization, portion sizes, and service timing.

 • Oversee the preparation and presentation of all food items for on-site banquets and off-site catering, ensuring consistency and high standards of quality.

 • Manage the logistics and organization of off-site catering events, including food transportation, equipment, and setup.

 • Ensure seamless execution of banquet and catering events, with attention to detail in food quality, plating, and presentation.

• Kitchen Cleanliness and Stewarding Oversight:

• Maintain a clean, organized, and efficient kitchen workspace, adhering to all health and safety regulations and industry best practices.

• Oversee and ensure the cleanliness and organization of kitchen coolers, storage areas, and equipment.

• Direct and supervise the stewarding department to ensure effective and thorough dishwashing, sanitation, and cleaning practices.

• Conduct regular kitchen and cooler inspections to maintain standards and address any sanitation concerns promptly.

• Inventory and Cost Management:

• Manage inventory control, ordering ingredients and supplies based on upcoming events and anticipated needs.

• Monitor food costs and portion control to maximize profitability while maintaining quality.

• Work within established budgetary constraints to ensure financial goals are met while delivering high-quality culinary offerings.

Qualifications:

• Minimum of 5 years of experience in a banquet kitchen, with expertise in high-volume food production for events and off-site catering.

• Proven experience in a supervisory or managerial role within a culinary environment.

• Strong culinary skills, including hot and cold food preparation, garde manger, baking, and pastry experience.

• Excellent knowledge of food safety, sanitation standards, and HACCP guidelines.

• Ability to manage multiple tasks in a fast-paced environment, ensuring efficiency, quality, and timeliness.

Skills:

• Strong leadership and team-building skills with the ability to motivate, train, and mentor kitchen staff.

• Exceptional organizational and time-management skills to coordinate multiple events and tasks simultaneously.

• Creativity in menu development, food presentation, and culinary techniques.

• Proficient in inventory management, food cost control, and budget adherence.

• Excellent communication skills for liaising with event planners, clients, and staff.

Executive Chef 

Lefty’s Alley & Eats is unique destination in Delaware, bringing people together through interactive entertainment and unexpectedly high-quality food and beverages. We will be opening our new location at the Grove in Newark, DE in June 2026. We are currently in search of an Executive Chef to oversee all kitchen operations within our 55,000 square foot venue. This position will begin approximately April 13, 2026

Position Summary 

The Executive Chef serves as the culinary leader and figurehead of the kitchen and food & beverage operations at Lefty’s Alley & Eats. This role is responsible for upholding and advancing the company’s culinary standards while leading, training, and inspiring a high-performing kitchen team. 

The Executive Chef oversees all kitchen operations, including food purchasing, preparation, quality control, sanitation, cost management, staff development, and compliance with health and safety regulations. This position plays a key leadership role in fostering a positive, professional culture that promotes accountability, teamwork, confidence, and morale. 

Key Responsibilities 

• Ensure all food is consistently prepared and presented in accordance with established recipes, portioning, cooking, and plating standards. 
• Maintain compliance with all health, safety, sanitation, energy management, and preventive maintenance standards. 
• Implement and enforce standard operating procedures related to food quality, cost control, and revenue management. 
• Oversee all aspects of kitchen staff management, including recruiting, interviewing, hiring, training, performance evaluation, discipline, and termination as needed. 
• Conduct onboarding and orientation for new kitchen team members, ensuring understanding of company policies and departmental procedures. 
• Develop seasonal and calendar-driven menus that provide a fresh and engaging culinary experience throughout the year. 
• Ensure full compliance with all applicable federal, state, and local laws related to labor, food safety, sanitation, and alcoholic beverages. 
• Develop, implement, and maintain policies and procedures for the food and beverage departments. 
• Manage purchasing, receiving, and storage of all food and supplies to ensure proper quality, quantity, and cost control. 
• Evaluate and introduce new culinary techniques and presentations to enhance guest satisfaction while managing food costs. 
• Collaborate daily with the General Manager to achieve the highest level of guest satisfaction at optimal cost. 
• Address guest feedback and complaints promptly and professionally, recommending or implementing corrective actions as needed. 
• Maintain the cleanliness, organization, and overall condition of all kitchen equipment and food & beverage facilities. 
• Enforce employee appearance and dress code standards. 
• Review and approve product invoices and submit them to accounting in a timely manner. 
• Oversee physical inventory counts and provide accurate reporting to the accounting department. 
• Partner with other managers to ensure proper reconciliation of point-of-sale systems and revenues. 
• Audit and approve weekly payroll. 
• Collaborate with management to plan and execute special menus, promotions, and food & beverage offerings. 
• Work closely with group sales and event managers to ensure exceptional execution and client satisfaction for events and parties. 

Daily Operational Duties 

• Oversee daily opening and closing procedures for the restaurant. 
• Ensure consistent station set-up and readiness for each service. 
• Partner with management to promote upselling of new menu items and specials. 
• Manage staff scheduling and timekeeping. 
• Report on maintenance and equipment needs to the General Manager. 
• Support operations during high-volume or emergency situations as needed. 
• Maintain organization, cleanliness, and compliance across all food and beverage storage areas. 

Qualifications & Skills 

The Executive Chef must demonstrate comprehensive knowledge of food and beverage operations, a strong sense of hospitality, and effective leadership skills. This role requires excellent communication, organizational, and collaboration abilities, along with experience coordinating special events from both back-of-house and front-of-house perspectives. 

The Executive Chef will be responsible for planning and executing special event culinary stations, developing new concepts, contributing to menu innovation, and assisting with event layouts and flow. 

Equal Opportunity Employer 

Lefty’s Alley & Eats is an Equal Opportunity Employer. We are committed to providing a workplace free from discrimination based on race, color, sex, religion, national origin, age, disability, pregnancy, sexual orientation, or any other protected status under applicable law. This policy applies to all aspects of employment, including hiring, promotion, discipline, and termination. 

• Supervise and coordinate restaurant staff to ensure exceptional guest service and efficient operations
• Train, motivate, and provide feedback to staff to maintain high service standards
• Oversee daily restaurant activities, including guest seating, order taking, and food delivery
• Ensure food quality, cleanliness, and presentation meet hotel standards
• Handle guest complaints and resolve service issues promptly and professionally
• Maintain records of employee needs and responsibilities including time off requests, schedules, tip sheets, and Personal Action Forms (PAFs)
• Collaborate with the kitchen to ensure timely and accurate food preparation
• Monitor staff performance and assist with performance evaluations
• Ensure adherence to health, safety, and sanitation standards in the restaurant
• Assist with opening and closing procedures, including restaurant setup and cleanup, cash handling and processing of guest payments accurately
• Conduct daily pre-meal meeting and tasting in congruence with Chef and Restaurant Manager, ensuring staff’s knowledge of food, menus, beverage, wine and service
• Maintain high level of guest satisfaction, make immediate corrective action when guests needs are not met
• Other duties as assigned
  
  

• Bachelor's degree in hospitality management, or related field preferred
• Four years' experience in food service environment required
• Two years in a supervisory role preferred
  
  

• Strong knowledge of restaurant operations, including service, food preparation, and sanitation standards
• Excellent leadership and team management skills to motivate and guide staff
• Knowledgeable about 5-star standards
• Ability to handle guest concerns, complaints, and feedback in a professional and efficient manner
• In-depth knowledge of food and beverage menus, including ingredients, preparation, and presentation
• Strong communication skills for interacting with guests, staff, and management
• Ability to manage time effectively, multitask, and prioritize in a fast-paced environment
• Proficiency in point-of-sale (POS) systems and restaurant management software
• Ability to train, coach, and develop staff to improve performance and service quality
• Strong organizational skills to manage reservations, schedules, and inventory
• Knowledge of health, safety, and sanitation regulations in a restaurant setting
• Ability to monitor and maintain inventory levels of food, beverages, and supplies
• Strong problem-solving skills to address operational challenges and guest issues
• Ability to maintain a calm and composed demeanor under pressure
• Flexibility to work evenings, weekends, and holidays as needed
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

Pastry Cook 1 As a Pastry Cook 1, at Aulani, A Disney Resort & Spa, you will be responsible for overseeing the daily operations of all bakery outlets and assist with overall culinary supervision and execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation.

Will also assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort restaurant outlets and banquets and assist with specific Allergy requests.

Responsibilities : Perform various pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing Prepare products and replicate a recipe according to guidelines with minimal or no supervision Prepare, decorate, finish and plate all bakery items to Resort and restaurant standards Occasionally assist in creating and decorating cakes, wedding cakes, and custom amenities Able to understand and interpret BEO’s, Private dining and restaurant orders Utilize proper food safety, sanitation and HACCP guidelines throughout all bakeshop food prep areas Check and maintain proper temperatures throughout all bakeshop areas Produce quality food products and understand the impact of spoilage Assist with preparation of items for Guests with special dietary needs Portion and arrange food on serving dishes using proper portion control and plate presentation Additional Pastry Cook 1 Responsibilities: Ability to perform all pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing wedding cakes and show pieces May be required to communicate with Guests on stage when needed to explain cooking techniques or answer questions Formulates and prepares recipes for all outlets and banquet requests Responsible for monthly inventory and daily food orders Assist with providing overall culinary supervision including all outlets Responsible for Cast Member Training, progress reports, and bakeshop administration needs Assist with preparation of items for Guests with special dietary needs Directly assists the chef in the preparation for off-site functions Occasionally conducts Promotional cooking demonstrations for Guests Proficient in all Stations May be required to write and price custom menus for banquet events Responsible for inventory, reading menus, and estimate food requirements to create a production plan Basic Qualifications : Pastry Cook 1 ​​ Minimum 5 years’ experience in culinary field/high volume bakery or Culinary Degree and 3 years related experience; Must understand the principles of proper sanitation; Working knowledge of cost controls Culinary Education Degree, Certification or Equivalent; Accredited Food safety certification or equivalent; must complete a 6 hour practical Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time
- including early mornings, late nights, weekends and holidays.

Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year.

Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $39.16 per hour.

Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered.

To learn more about our benefits visit:

Highly regarded private beach club in the Hamptons is seeking a talented Seasonal Chef de Cuisine to lead day-to-day culinary operations at Dune Deck Beach Club, one of Discovery Land Company’s premier East Coast properties. Known for delivering elevated dining experiences within an exclusive member-driven environment, the club is seeking a dynamic culinary leader who can maintain exceptional food quality while guiding a collaborative and high-performing kitchen team.

Working closely with the Executive Chef, Culinary Director, and Food and Beverage leadership team, the Chef de Cuisine will play an integral role in managing kitchen operations, mentoring staff, and ensuring seamless execution of all culinary programming across club dining outlets and special events. This is a seasonal position running approximately April through mid-October and operates on a flexible schedule driven by club operations, requiring the ability to work extended hours including evenings, weekends, and holidays. Employer-provided staff housing may be available for candidates who require accommodation.

The ideal candidate is an experienced culinary professional with strong leadership capabilities, exceptional organizational skills, and a passion for delivering refined, member-focused cuisine in a fast-paced private club environment.

Responsibilities include but are not limited to:

• Collaborate with the Executive Chef to develop creative, seasonal menus tailored to the preferences of club members across multiple dining outlets
• Maintain exceptional standards for food quality, presentation, and sanitation throughout all culinary operations
• Partner with culinary and food and beverage leadership to establish standardized recipes, signature dishes, and consistent portion control practices
• Plan and organize special events and catered functions, developing prep lists and menus to support efficient execution by kitchen staff
• Manage food procurement, storage, and inventory systems while maintaining organized kitchen operations and minimizing waste
• Implement and monitor food tracking systems and cost-control measures to support operational efficiency
• Recruit, train, and mentor culinary team members responsible for food production across club outlets
• Develop and manage kitchen schedules based on projected business levels while maintaining appropriate staffing and labor efficiency
• Foster a collaborative kitchen culture and motivate a cross-trained team capable of maintaining kitchen cleanliness, equipment upkeep, and operational readiness
• Conduct staff performance evaluations and implement corrective action or coaching as needed
• Attend weekly management meetings to coordinate operations and align departmental initiatives
• Assist with the development and management of departmental budgets, including labor, food cost, and operational expenses
• Submit regular operational reports including weekly and monthly performance updates for leadership review
• Ensure strict compliance with food safety protocols including HACCP standards and local health regulations
• Maintain adherence to all company safety, security, and loss-prevention policies as well as applicable government regulations
• Support additional operational initiatives and projects as directed by culinary leadership

Requirements:

• Strong command of English language. Strong communication skills, both written and verbal, multilingual a PLUS
• Excellent references required from both current and previous employers
• Minimum 7 + years of progressive culinary experience in large-scale resorts, hotels, restaurants, or private clubs
• Prior experience in a culinary leadership role within a high-end hospitality environment strongly preferred
• Strong command of culinary techniques, kitchen management practices, and large-volume food production
• Experience sourcing high-quality ingredients and developing seasonal menu offerings
• Excellent communication and organizational skills with the ability to lead and motivate a diverse team
• Professional demeanor with the ability to interact confidently with members, guests, and colleagues
• Strong work ethic and ability to remain composed in high-pressure service environments
• Thorough understanding of food safety regulations and occupational health standards
• Ability to work indoors and outdoors in varying weather conditions while standing or moving for extended periods
• Ability to lift and carry items exceeding 50 pounds when necessary
• Valid driver’s license and confidence operating a vehicle
• Legally authorized to work in the United States

Compensation: $125,000 per annum, prorated for the seasonal term (weekly salary of $2,400)

Benefits: Medical, dental, and vision benefits eligibility, Employer-provided housing may be available, Employee meals, referral incentives, and recognition programs, Professional development opportunities and potential mobility within the Discovery Land Company portfolio, Successful seasonal employees may be considered for transfer opportunities to other Discovery properties worldwide

All salaries are Dependent On Experience, References, and the results of a Federal Background Check

Job Description:

The Executive Sous Chef is responsible for supporting the Executive Chef in safe and efficient management of the food outlets, and alternative dining functions in compliance with all food safety standards and costs controls. This position will act as the person in charge in the Executive Chef's absence.

Essential Duties & Responsibilities

• Deliver dining experience at established company standards ensuring all food production is to include recipe compliance, plate appeal, taste testing, hot/cold requirements, buffet presentations, proper timing while meeting budgeted costs
• Responsible for the storage and distribution of all food items
• Help manage warehouse and related crew areas to ensure maintenance and cleanliness are up to all regulatory and company standards
• Ability to develop recipes and specialty items including special dietary accommodations
• Assists in establishing and maintaining practices of progressive cookery throughout the department
• In charge of ordering, storage, distribution, and stock cost control of all food items
• Maintains costs control measures of food items, through proper utilization, portion control, storage, and planning
• Continuously follows up on suggestions for improvement in raw material, menus, cost savings and equipment
• Works to minimize spoilages and maintains an accurate inventory of all food items
• Responsible for quality control of all food purchases while keeping those purchases within budget and as economic as possible
• Assists the Executive Chef with the controlling of china, glass, and flatware
• Manage warehouse and related crews to ensure areas are clean and maintained according to universal sanitation and company standards and all state and federal regulations.
• Ability to develop recipes and specialty items including accommodation of special dietary needs
• Excellent written and verbal communication skills
• Assists with ordering, storage, distribution, and stocking of food items
• Brings variances of specifications and quality to the attention of the Executive Chef
• Exhibit above average organizational and time-management skills
• Ensure consistent implementation of departmental training and performance appraisal programs
• Help manage budget to include proper receiving, proper food handling, rotation, control of over-production and excess waste
• Exhibit pride in facility maintenance and appearance by compliance with FDA regulations - provide constant direction in proper cleaning, food handling, receiving and storage
• Trains all new staff
• Participate in tastings, buffets, guest interactions, and Waiter training pertaining to menu descriptions
• Work with Sous Chefs and storeroom workers regarding supervision of utilities, including equipment and trash storage and removal
• May place requisitions for food transfers, and beverage items on behalf of the Executive Chef
• Ensure that all food complaints are received, and any necessary recovery steps are taken
• Fosters teamwork, consistency, and standardization in the Guesthouse
• May assist or plan menus, themes, and other events for groups
• Fosters teamwork in the department by encouraging advancement through training and constructive feedback
• Encourages constructive feedback and advancement through training for departmental employees
• Performs other duties if required since above stated describe only a regular working day and may not be inclusive of every task needed to achieve results

REQUIRED SKILLS, KNOWLEDGE AND ABILITIES: Management experience in full service dinning is required, hotel and formal bar experience is a plus; ability to cope with heavy workload; excellent communication and interpersonal skills is essential; ability to prioritize and work with limited supervision; excellent attention to detail; ability to perceive and work with a wide range of people; Some knowledge of food preparation including food safety techniques is required, Food and Beverage inventory control experience is helpful; ability to accurately handle money and cash transactions; skill to operate and clean various restaurant equipment; some knowledge of catering helpful, knowledge of Excel and Word computer programs is helpful.

PHYSICAL REQUIREMENTS: Ability to stoop, reach, walk and stand for long periods of time; ability to lift boxes weighing up to forty (40) pounds; speak clearly and distinctly.

SPECIAL CONDITIONS: Uniform is required; hair net must be worn while in food production areas; work in non-smoking environment; must follow, have knowledge of health codes and be Serve-Safe Certified or willing to become certified, possess or willing to apply for an ABC Card and Beer Card.

APPLICATION PROCESS: Please apply online at . Must be able to pass a background check and pre-employment drug test. We are an equal opportunity employer. This position will remain open until filled.

• Ensure that all guests are served in a timely and professional manner
• Ensure tables are set, condiments are stocked and menus are clean and updated
• Stack and polish glassware and silver
• Use sales techniques to suggest additional items and enhance the guest experience
• Provide alcoholic beverage service to guests as well as non-alcoholic and hot beverages
• Operate POS system and handle cash/credit transactions
• Expedite food from kitchen to guest while maintaining cleanliness of serving equipment
• Maintain positive communication with service and kitchen staff; Make manager aware of guest’s comments and complaints
• Participate in daily cleaning operations for the restaurant, which can include checking bathrooms are clean, mopping, sweeping, vacuuming
• Other duties as assigned
  
  

• High School diploma or GED preferred
• One year prior guest service experience is preferred
• TIPS Certification preferred
  
  

• Strong knowledge of food and beverage menus, including ingredients and preparation methods
• Proficient knowledge in computer programs such as Microsoft Office or POS systems preferred
• Excellent customer service skills with a friendly and professional demeanor
• Ability to take accurate orders and communicate them effectively to the kitchen
• Strong multitasking skills to handle multiple tables and guest requests efficiently
• Knowledge of proper food handling, sanitation, and safety regulations
• Ability to recommend menu items and upsell food and beverage options
• Proficiency in using point-of-sale (POS) systems for order entry and payment processing
• Strong communication and active listening skills for guest interactions
• Ability to work in a fast-paced environment while maintaining attention to detail
• Effective problem-solving skills to handle guest concerns and special requests
• Basic math skills for processing payments and handling gratuities accurately
• Physical stamina to stand, walk, and carry trays for extended periods
• Ability to work collaboratively as part of a team to ensure smooth service flow
• Flexibility to work varied shifts, including nights, weekends, and holidays
• Ability to communicate and follow oral or written directions in English
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

• Ensure that all guests are served in a timely and professional manner
• Ensure tables are set, condiments are stocked and menus are clean and updated
• Stack and polish glassware and silver
• Use sales techniques to suggest additional items and enhance the guest experience
• Provide alcoholic beverage service to guests as well as non-alcoholic and hot beverages
• Operate POS system and handle cash/credit transactions
• Expedite food from kitchen to guest while maintaining cleanliness of serving equipment
• Maintain positive communication with service and kitchen staff; Make manager aware of guest’s comments and complaints
• Participate in daily cleaning operations for the restaurant, which can include checking bathrooms are clean, mopping, sweeping, vacuuming
• Other duties as assigned
  
  

• High School diploma or GED preferred
• One year prior guest service experience is preferred
• TIPS Certification preferred
  
  

• Strong knowledge of food and beverage menus, including ingredients and preparation methods
• Proficient knowledge in computer programs such as Microsoft Office or POS systems preferred
• Excellent customer service skills with a friendly and professional demeanor
• Ability to take accurate orders and communicate them effectively to the kitchen
• Strong multitasking skills to handle multiple tables and guest requests efficiently
• Knowledge of proper food handling, sanitation, and safety regulations
• Ability to recommend menu items and upsell food and beverage options
• Proficiency in using point-of-sale (POS) systems for order entry and payment processing
• Strong communication and active listening skills for guest interactions
• Ability to work in a fast-paced environment while maintaining attention to detail
• Effective problem-solving skills to handle guest concerns and special requests
• Basic math skills for processing payments and handling gratuities accurately
• Physical stamina to stand, walk, and carry trays for extended periods
• Ability to work collaboratively as part of a team to ensure smooth service flow
• Flexibility to work varied shifts, including nights, weekends, and holidays
• Ability to communicate and follow oral or written directions in English
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Paid Time Off Programs
• Employee Ski Pass
• Other company perks